How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious
Video Overview & Insights
Chef Akshay Bhardwaj joins Epicurious for another episode of Passport Kitchen, today making a chicken curry in the style traditionally prepared by his family in New Delhi, India.
No spuds 😮
Director: Mel Ibarra
Director of Photography: Kevin Dynia
Can't beat southern Indian food
Editor: Micah Phillips
Host: Akshay Bhardwaj
This deserves way more comments.
Sr. Culinary Producer: Kelly Janke
Producer: Mel Ibarra
Nope, you don't sear the chicken first.
Senior Producer: Ali Inglese
Culinary Producer: Mallary Santucci
Did you wash the chicken in lime or lemon juice and cold water before cooking it? Thank you.
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
I put yoghurt in too early and it's bright pink lol
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Too many onions
Production Coordinator: Elizabeth Hymes
Camera Operator: Ben Townsend
What Michelin Star chef uses some off-the-shelf ginger-garlic paste? Even I make my own, and I’m just an ordinary guy. Same with Dabur brand mustard oil.
Also… “too”-meric? 😮💨
Audio: Kurt Pierce
Production Assistant: Samantha Cadiff
I studied all the chicken curry recipes that I can find on my YouTube channel and and I finally got to do yours I went with yours and it was absolutely the best the only thing I didn't have mustard oil so I had to use peanut oil I will make it again absolutely but I'll make it with mustard oil this time
Researcher: Vivian Jao
Casting: Vanessa Brown
is he a sikh descendant?
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
I am indian.. very nice sharing.. delicious recipe 👌👌💞🎉🎉💞🎉👌👌
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Love the process but I kept seeing the Karate Kid 🥋 in this video
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This looks great and I really like him and his presentation. I would certainly like to have the recipe written out though because I need it. I can’t be guessing on the amounts since cooking doesn’t come so natural to me.
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I don't care how HE makes it!!! I want to see his nanna make HER version ❤❤❤
More User Perspectives
This title is misleading. He is making some special variant of Delhi curry chicken. Dont Put "Curry Chicken" in the title - this genre belongs entirely to the Indian diaspora of the Caribbean - Trinidad, Guyana and Jamaica. Keep your butter chicken and the others, but The Caribbean diaspora has exceeded the mother country in this specific variation.
@wilmarkjohnatty4924Soo disappointing, Michelin star chef — marinate chicken with turmeric…wtf
@sundeep9071Can i use mustard seeds to flavor high smoke point oils or tallows?
@ALTERS_lolCurry is the national dish of Britain.
@kumhoongOh?
@shamdhalaAppreciate the efficiency & explanation for this recipe.. thank you
@Detty068Shut up nerd. Who hired you to be the Michelin cop
@aworldwithoutzinc3828Isn't Kasoori Methi more earthy rather than citrus notes?
@sumertavadia1705Chef? Are you?
@Markus-iq4smThis guy is a simpleton.
@HSwannyyes of course, michelin star chef that uses flavorless ginger and garlic paste
@yofuruNice recipe, yet quantities not share - does anyone know?
@sebas1395In India there is no dish called Delhi Chicken curry....
@kunal25royWhere are the measurements?
@michaelmountifield1202Chef Akshay Bhardwaj's restaurant, Junoon, has not been awarded a Michelin star for 2025
@kaffir76As usual with Epicurious recipes no quantities are mentioned.Waste of time.Just and add for Epicurious paid app and for the chef
@ms22181Where are the ingredients?
@kieser333bold using hands with the turmeric! How did he get it all off so clean?
@blainebickle1178I'd always assumed indian cooking is some kind of esoteric sorcery. Thanks for making it so approachable.
@PecanBunA printable pdf recipe would have been helpful.
@AleLager737I made this as I like spicies. Thank you for sharing this recipe. Its great demonstration of cooking and I also shared with others.
@anaperadic3154I'm Indian. Born and brought up in Bihar. I made this recipe and everyone, including myself, loved it. Thank you. ❤
@aayush_terminalIf any foreigner is interested in making Indian recipes then try to find youtubers who live in India and have English subtitles in their videos rather than relying on Indian origin people 's videos or on non resident Indians one's
@Anonymous-iv1neGreat recipe. But I would not recommend buying Ginger/garlic pastes in a jar, they have vinegar and other preservatives that is not tasty. Peel equal parts of ginger and garlick, and blend to a paste with a bit of oil and water. The end result will reveal itself.
@theguynextdoor4978Eat the raw spices or remove!
@cheryljacobson1429I’ll definitely make this for friends at the weekend.
@ariahudson-t2lCome on freezer why did your find about somrun and the loo and startup curry
@mohammedazeem7549This was short but valuable.
@ThuHanh-f4rHe doesn't have the skills or experience to be a Michelin chef he can't even pronounce TURMERIC he says TUMERIC.
@meldahspeight8525You would think a chef would know how to pronounce TURMERIC and not say TUMERIC
@meldahspeight8525The sauce is too watery
@meldahspeight8525It's TURMERIC it has the letter R it's not TUMERIC
@meldahspeight8525Sorry but what are the portions? not very useful video.
@DKLGalactus5why didn't you wash after rubbing turmeric.. it stays
@CLMB-f2hMake your own ginger/garlic paste . The SWAD stuff has preservatives in it. You can literally see it listed in the clip where he’s spooning it out of the jar. Sorry had to point it out. Best places to get traditional chicken curry besides in India are Devon Street in Chicago, Gerard street in Toronto and 74th street Jackson Heights in NYC.
@taur611I’ll share this with friends.
@BillyOcean-g7i